vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Steamed Huckleberry Pudding a la Savoie
From The Swedish, French, American cook book, 1918
Serves 2
Turn out on a paper doily. Serve with foam sauce or whipped cream.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
698Calories
12 gProtein
98 gCarbs
27 gFat
Full nutrition (35 nutrients)
Calories698 kcal
Protein12 g
Carbohydrates98 g
Fiber4.3 g
Sugars60 g
Total Fat27 g
Saturated Fat8.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol191 mg
Sodium568 mg
Potassium307 mg
Calcium190 mg
Iron5.9 mg
Magnesium54 mg
Phosphorus236 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C4.1 mg
Vitamin A82 mcg
Vitamin E2 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate62 mcg
Choline179 mg
Caffeine7.8 mg
Alcohol2.3 g
Water120 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 556. The excerpt below is the record exactly as published.
Steamed Huckleberry Pudding a la Savoie Pouding aux Myrtilles, c uit a la vapeur , a la Savoie Cut sponge cake in thin slices. Line a small, well-buttered pudding mould that has no tube in the centre, then cut the rest of the cake in small pieces. Put one layer of cake, then sprinkle with huckleberries, then another layer of cake and more huckle¬ berries. Add to two cups of the cut-up cake half cup huckje- AMERICAN COOK BOOK 381 berries. Mix half cup huckleberry juice with two eggs; add one tablespoon sugar, one tablespoon brandy
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